Recipes with Rachel: Buffalo Chicken and Veggies with Quinoa — meal prepping made easy - The Edwardsville Intelligencer

This is on the list as a meal prepping favorite. The best part about this dish is that it’s versatile. Once you cook and shred the chicken in the crockpot, you can choose any veggies, any sauce and a grain. I like that you can just set the chicken in the crockpot with some broth and seasoning and let it cook while you work, enjoy time with kids or get some house chores done.

For this recipe, I used four chicken breasts, three cups of chicken broth and just salt and pepper. I like the broth because it holds the flavor and the chicken marinates in it as it cooks. You can also use any other seasonings you like.

Buffalo Chicken and Veggies with Quinoa

Prep time: 5 minutes | Cook time: 7 hours (crockpot and finishing in the skillet)

Ingredients

Crockpot:

4 boneless chicken breasts

3 cups chicken broth

salt and pepper to taste

Stovetop:

2 tbs olive oil

1 red bell pepper, diced

1 orange bell pepper, diced

1/2 yellow onion, diced

quinoa (decide based on how many servings you need)

1 tbs minced garlic

1/2 cup chicken broth

2 tbs soy sauce

1/2 cup buffalo sauce

2 cups chopped romaine lettuce

Recipe

Grab a crockpot to get this meal started. Add in the chicken breasts, three cups of chicken broth and salt and pepper to taste.

Set it on low for six hours. That’s the key to keeping this chicken juicy for meal prepping. I reuse this chicken throughout the week so it’s important to keep it juicy.

After the six hours is done, using two forks or shredding claws, shred the chicken and put the lid back on the crockpot. Let it cook for another 20 minutes so the shredded chicken can absorb some of the broth flavors as well.

While that’s cooking, begin cooking your quinoa according to what the package says.

During that same time, begin chopping up your bell peppers and onions.

In a skillet on medium heat, add the olive oil and toss in the peppers and onions.

Cook them for a few minutes until they begin to brown.

Using tongs, add some chicken to the skillet. I use about half of the chicken and reserve the other half for later in the week. If you need to use it all, you might want to add in some more bell peppers and onions.

Add in some salt and pepper to taste to the skillet and continue to cook the chicken and peppers on medium-low.

Add in the minced garlic, 1/2 cup chicken broth and soy sauce and stir it all together.

Stir in the buffalo sauce to get it all combined and mixed together. I remove a cup or two prior to adding the buffalo sauce for my kids — they prefer barbecue sauce.

Now start to assemble. In a bowl, add a handful of chopped romaine lettuce, a spoonful of quinoa and a cup or so of the shredded chicken mixture.

Rachel Tritsch, creator of Recipes with Rachel is a full-time working wife and mother of two little girls. She creates simple and delicious recipes for busy families like her own because family dinner around a table is important, but it doesn’t need to be hard. For more simple and delicious recipes, visit recipeswithrachelt.com or join my Facebook group, Recipes with Rachel.

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